SPAIN: Scientists identify gene to stop baker’s yeast freezing - MEMBERS
Spanish researchers have identified the gene that protects baker's yeast (Saccharomyces cerevisiae) from freezing. Commercial bread dough is often stored frozen, but this process often kills yeast cells and the dough has difficulties rising when it is thawed. By looking at the genes that appearing to be turned on when the yeast reached sub-freezing temperatures, the scientists isolated ERG10 as the gene which protects the yeast from freezing.
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 17 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- Danone's Q1: four things to learn
- Who will buy Danone's Stonyfield business?
- Nestle Q1 update: four things to learn
- Interview: Sir Kensington's on sale to Unilever
- Column: Why snacking is the new meal
- Tyson shops Sara Lee bakery, Kettle and Van's
- Nestle to cut UK confectionery jobs
- PepsiCo affirms full-year target as Q1 hits mark
- Tyson to buy burger-to-entree firm AdvancePierre
- Icelandic to sell Saucy Fish Co. owner Seachill